A gorgeous one-skillet dish, this spring vegetable frittata is brimming with the best springtime greens, creamy goat cheese, and fresh herbs. You can have this for dinner instead of breakfast.

By Lisa Bryan



  1. ½ cup dairy-free yoghurt
  2. 10 big eggs
  3. 2 teaspoons olive oil
  4. ½ pound of slender asparagus, trimmed and split into 1/2-inch pieces
  5. 1 chopped leek, white and light green portions
  6. One cup of frozen peas
  7. one cup of baby spinach (packed)
  8. salt and pepper to taste
  9. four ounces of goat cheese, feta, or other cheese
  10. Garnish with parsley and fresh dill if desired.


  1. Adjust oven temperature to 400F/200C. In a 10-inch oven-safe skillet, warm the oil over medium heat. Add the leek and cook for three to four minutes.
  2. After that, sauté the asparagus for one to two more minutes.
  3. After that, add the baby spinach, frozen peas, salt, and pepper, and sauté for an additional one to two minutes, or until the spinach has wilted. Make sure the other half of the vegetables is distributed equally, and remove one-third of the vegetables to a dish (this is optional but looks nicer on the frittata).
  4. Whisk the eggs, yoghurt, salt, and pepper in a sizable basin. Cover half of the vegetables in the pan with the eggs. Simmer for two to three minutes.
  5. After adding the remaining veggies, top with a dab of goat cheese. After transferring, heat in the oven for 15 to 20 minutes, or until the eggs set.
  6. Before serving, add more herbs as garnish.


Options for FRITTATA Storage

Frittatas are a reliable option when you need a quick and easy supper to reheat. Here are some ideas for storing them so you can prepare meals.

To preserve: Cut into separate portions and store in sealed receptacles. Store it in the refrigerator for three to four days.
To get frozen: Frittatas keep nicely in freezer-safe containers, which is good news! They keep for up to three months in storage.



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